Triacylglycerol equivalents Content of Fishes and Shellfishes (161 - 170)

0.1 g

(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
-

(per 5 g edible portion)
Sakura shrimp (boiled)
0.1 g

(per 26 g edible portion)
Mussel (raw)
-

(per 5 g edible portion)
Pacific cod (denbu)
2.5 g

(per 540 g edible portion)
Brown sole (baked)
1.5 g

(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.7 g

(per 110 g edible portion)
Japanese common squid (baked)
0.7 g

(per 120 g edible portion)
Abalone (steamed and dried)
-

(per 6 g edible portion)
Loach (raw)
0.5 g

(per 140 g edible portion)
Pacific cod (dried split)

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